Food Safety and Hygiene Supervision Level 3 (VTQ)
Course Content
- Introduction to Food Safety Level 3
- Food Safety Laws and Regulations
- HACCP
- Bacteriology and Food Poisoning
- Introduction Food Poisoning and Foodbourne Diseases
- Understanding Foodborne Illnesses
- High risk groups of people for food safety
- Poisons and Food Poisoning
- Food Poisoning - Signs and Symptoms
- Food Poisoning and allergic reactions
- Introduction to Microbiology
- Bacteria and Their Effects
- How we Control Bacteria Growth
- Guidance in Controlling E.coli 0157
- Types of Infections
- Storage and hazards of chemicals near food
- Natural Plant Foods and Allergies
- Listeria and keeping food safe
- Campylobacter
- Sources of Food Poisoning
- Non bacterial Food Poisoning
- Destruction of Bacteria in Food
- Food Contamination
- Introduction to Contamination Hazards in Food Safety
- Cross-contamination direct and indirect
- Example of indirect cross contamination
- Preventing cross-contamination
- Chemicals and Foreign Objects
- Wearing Jewellery in Food Production Areas
- Effective cleaning
- Cleaning Schedules
- Types of cleaning and chemicals
- In-House and Contract Cleaners
- Chopping Board Colours
- Introduction to Food Safety Pest Management
- Pest Control
- Fly control
- Rules on food waste, including waste cooking oil
- Storing Hot Food
- Serving in bars and restaurants
- Restaurant Workers
- Signs of Food Spoilage
- Physical Contamination
- Causative Agents
- Controlling food pests
- Essential Pest Control Measures for Food Supervisors
- Personal Hygiene
- Personal Hygiene in Food Safety
- Cleaning your hands effectively
- Waterless hand gels
- Protective clothing in food production
- First aid kits for food preparation
- Personal responsibilities at work
- Personal illness and exclusion from work
- Personal illness, employee's responsibilities
- Food area PPE
- Using a Nailbrush
- Accidents and First Aid
- Food Premises
- Food Storage and Preservation
- Food area requirements
- Rules on keeping your water supply safe
- Date Marks, Damaged Food and Record Keeping
- Heating, refrigeration and freezing
- Refrigeration and Freezing
- Dietary requirements
- Gluten free foods and Coeliac Disease
- Egg precautions
- Use by and best before dates for effective stock control
- Defrosting
- Stock Control
- Food Safety Monitoring
- Water and Water Supplies
- Waste Handling
- Cleaning, Disinfection and Workplace Controls
- Food Safety Supervision Management
- Enforcement and Visits
- Diet, Nutrition and Hydration introduction
- Macronutrients
- Micronutrients
- Fluids
- Nutrition and Malnutrition
- Food Groups
- Different Diets
- Food Labelling
- Food Allergies
- Food Allergies and Labelling
- Allergen Controls
- Summary
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Bacteria are the most common form of food poisoning but you can also be poisoned in other ways. There are many different groups and these include: Campylobacter – This causes more problems of food poisoning than any other type of bacteria, its effects can last up to 3 weeks and the affected individual can still carry the bacteria for up to several weeks. It’s found mainly in chicken carcases and is transferred by human contact and direct cross-contamination between meats. Salmonella – This is less common than campylobacter, salmonella is implicated in more food poisoning outbreaks involving more than one household. It lives in the stomachs of Cows, Pigs, Ducks, Pests, Domestic animals and humans. We as humans are the main cause of the disease with food handlers passing it on in the production and processing methods. The onset period for salmonella is usually between 12 and 36 hours of when the food is eaten but can be between 6 to 72 hours. A person will suffer from abdominal pains, diarrhoea, vomiting, headache and fever and can last between 1 and 7 days. Death is rare but at-risk groups like the elderly or people with an existing illness, are at a higher risk of death. Clostridium Perfringens outbreaks generally occur in foods such as stews, casseroles and pies, which have been, prepare in bulk. Clostridium is a particularly heat-resistant bacterium. Clostridium multiples between 10 to 52 degrees C and at an optimum temperature between 43 to 47 degrees C. At 46 degree C it doubles every 10 minutes. Mild re-heating of foods may not destroy these bacteria. Onset is usually between 8 and 12 hours but can be between 2 to 24 hours and the person would suffer from abdominal pain and diarrhoea, vomiting is rare, these symptoms generally last between 12 and 14 hours. Escherichia Coli “e.coli” – Lives mainly in the gut of an animal and can be found in minced beef, burgers, milk, yoghurts, cheese and water. Raw vegetables can become infected if animal fertilisers have been used. The onset is usually 3-4 days and symptoms include nausea, diarrhoea (often bloody), abdominal cramps and kidney failure (especially in children). Listeria is a bacteria often associated with chilled foods such as cheese, poultry, salads, vegetables, unpasteurized milk, milk, seafood and pre-cooked chilled foods. It’s also present in the soil, water and grass. The onset period is between 1 and 70 days and will result in flu-like symptoms, vomiting, diarrhoea and fever. Listeria is important when regarding pregnant ladies as it can cause a miscarriage. Moulds are from the same family as bacteria and like bacteria, there are good and harmful moulds. Some cheeses are produced with mould, which is completely harmless. Moulds can be different colours, can grow on most foods even if they are alkaline, acid, high in salt or sugar, or moist or dry. Apart from causing food poisoning, some moulds have a link to other illness in humans. Some moulds produce toxins, which causes illness and death, however, it’s rare. Moulds grow best in temperatures of 20-30 degrees C but they can grow in other temperatures and they have been found to even grow at minus 10 degrees C. If there are high temperatures and fluctuating temperatures the growth is accelerated of moulds, Moulds are often killed in cooking but the food can be contaminated again with poor storage, so make sure food is stored in accordance with the manufacturer's instructions. Viruses grow in cells not on food and they are much smaller than bacteria and can only be viewed using an electron microscope. Contamination can occur when not properly washing hands after using the toilet or from infections from sewage or other water problems. Viruses can cause gastroenteritis and hepatitis A.Norovirus only multiplies within the body and the onset period is usually between 24 and 48 hours and symptoms include vomiting which is often projectile, diarrhoea, abdominal pain and fever. Typhoid can be a major problem, the carriers involved are usually sewage and manure and water. The onset period is usually between 8 and 14 days and typical symptoms include fever, nausea, rash, diarrhoea, headache, slow pulse and constipation.
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Types of Food Poisoning: Bacteria, Viruses, and Moulds
Bacteria
Campylobacter
Commonly found in chicken carcasses, transferred through human contact and cross-contamination.
Salmonella
Found in stomachs of animals and humans, transmitted by food handlers, causing symptoms within 6 to 72 hours.
Clostridium Perfringens
Resistant to heat, often found in bulk-prepared foods like stews and casseroles, causing rapid onset of abdominal pain and diarrhoea.
Escherichia Coli (E.coli)
Mainly in animal guts, found in foods like minced beef and raw vegetables, causing symptoms including bloody diarrhoea and kidney failure.
Listeria
Associated with chilled foods, can lead to flu-like symptoms, vomiting, and fever, posing risks especially to pregnant women.
Moulds
Can grow on various foods, some harmless (e.g., cheeses), some producing toxins leading to illness, thrive in temperatures 20-30°C.
Viruses
Smaller than bacteria, spread via poor hygiene, cause gastroenteritis and hepatitis A.
Norovirus
Spreads rapidly, causing vomiting, diarrhoea, abdominal pain, and fever.
Typhoid
Carried by sewage and manure-contaminated water, with symptoms including fever, nausea, rash, and diarrhoea, onset 8-14 days.
Preventing Food Poisoning
Adopting proper hygiene practices, cooking food thoroughly, and storing food correctly according to manufacturer's instructions can significantly reduce the risk of foodborne illnesses.
For more detailed information on food safety and handling, visit the Food Standards Agency website.
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